Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue
Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.
This recipe from Valentina Giacobbe and Julien Ingaud-Jaubert,chefs atGinko restaurant in Lille, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4 to 6
Preparationtime: 1 h 30
Cooking time: 3 h 40
Rest: 1 night
Ingredients for Valentina Giacobbe and Julien Ingaud-Jaubert 's citrus dessert
For the candied yuzu
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200 g yuzu
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200 g sugar
For the citrus salad
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50 g Thai (Chinese) grapefruit, shredded
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50 g lemon, diced
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25 g candied yuzu, diced
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25 g candied citron, brunoise-cut
For the Italian meringue
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250 g sugar
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3 egg whites
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Zest of 1 lemon
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6 cl water (4 tablespoons )
For the yuzu sorbet
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60 cl yuzu juice
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40 cl lemon juice
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18 cl water
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400 g sugar
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180 g atomized glucose (glucose powder )
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6 g ice stabilizer (in specialized stores )
For the lemon water
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300 g Bignettelemons ( Menton lemon variety ), cut into slices
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60 cl water
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200 g sugar
For the textured citrus water
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60 cl Bignette lemon water
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100 g sugar
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10 cl lemon juice
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5 g pectin NH (gelling agent )
Specific equipment
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Sugar thermometer
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Ice cream make r
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Flashligh t
Steps for Valentina Giacobbe and Julien Ingaud-Jaubert 's citrus dessert
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Creamy lemon water: The day before, mix the lemon slices with the sugar and water in a saucepan and leave overnight in the fridge. The next day, boil the mixture and filter to retain only the juice. There should be 60 cl of juice left.
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Candied yuzu: Cut the yuzu into 4 pieces, place in a pan of cold water and bring to the boil. As soon as it boils, turn off the heat and strain. Repeat 4 times. Mix the peel with the sugar. Pour into a saucepan and simmer over low heat for around 3 h.
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Citrus salad: Mix all the ingredients together. Set aside in a cool place.
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Italian meringue: Pour the sugar and water into a saucepan and heat the syrup to 118°C. At the same time, whip the egg whites with a mixer anddrizzleinthe syrup.Continue beating until the meringue is firm and glossy. Add the lemon zest.
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Yuzu sorbet: Heat the water and sugar in a saucepan to 45°C. Stir in glucose and stabilizer, then cook to 84°C. Add the juices, then blend with an immersion blender . Turbinate using an ice-cream maker.
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Textured citrus water: Mix the ingredients in a saucepan and boil for 2 min. Leave to cool, then blend with an immersion blender. Place in a sauce boat.
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Presentation: Place a round of Italian meringue in a bowl. Caramelize with a blowtorch (or broil in the oven). Place the citrus salad in the center. Make a quenelle of sorbet on top. Pour over the citrus water just before serving.
Has this recipe inspired you to discover the cuisine of Valentina Giacobbe and Julien Ingaud-Jaubert? Read the Gault&Millaureview of Ginko.
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